Rata Honey Ice Cream - Rata, Rewarewa, Thyme, Honeydew
Stir Fried Pork/Chicken/Beef - Manuka
Crispy Roast Chicken - Clover
Honey Gingerbread Men - Manuka
Honey Fudge Sauce - Vipers Bugloss
Honey Mustard Sauce - Kamahi
Mulled Wine - Vipers Bugloss
Quick Barbecue Sauce - Nodding Thistle
Kiwifruit Muffins - Kamahi
Chinese Pork and Mushroom - Manuka
Ginger Spiced Honey Cake (Peynenburg Koek) - Kamahi
Honey-Glazed Corned Beef - Thyme Honey
Birdseed Bars with Honey - Manuka Honey
Rice Bubble Honey Crunch - One to experiment with different honey flavours!
Low Fat Comb Honey Muffins - Comb Honey

• ½ cup (100gms) RATA HONEY
• 4 Tablespoons water
• 4 egg yolks
• 300 mls whipped cream

Melt the honey and water together slowly until the honey has dissolved. Stir, then bring the liquid to a rolling boil, until there are little even-sized bubbles all the way across the pot. Whisk the egg yolks in a large bowl with an electric beater. With the beater running, slowly pour in the hot syrup. Continue whisking until the mixture has cooled and is double its volume, or as thick as whipped cream. Fold whipped cream into mixture, checking sweetness. Pour into a mould, cover with plastic wrap and freeze for a minimum of 8 hours.

To Serve
Leave at room temperature for 5-10 minutes to soften slightly. Run a knife around mould, sit mould momentarily in 2.5 cm of hot water and put ice-cream onto a serving platter. Garnish with Southern Rata flowers if possible.

Serves 6

Try the same recipe with REWAREWA, THYME or HONEYDEW for a gourmet tasting treat!

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• 2 tbsp soya sauce
• 2 tbsp sherry
• 2 tbsp MANUKA HONEY or HONEYDEW
• 1 tbsp cornflour
• 1 tbsp chopped ginger
• 1 clove garlic
• 1 chopped onion
• 1 green pepper
• 120 mls fruit juice
• 500 gms pork pieces
• 1 tbsp Five Spice

Combine Soya sauce, sherry, honey, cornflour, ginger, garlic, and fruit juice. Marinate pork in this for at least half an hour. Heat wok or frypan and with a little oil, fry pork until browned. Add onion and pepper and then the marinade. Stir until thickened. Serve with rice or egg noodles.

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• 1 chicken
• 3 tbsp CLOVER HONEY
• 1 tbsp paprika
• 1 tbsp oregano stuffing of your choice

For a chicken with a golden glaze, superb eating and crispy skin:
Stuff a chicken with your favourite stuffing. Roast in your usual manner, but half an hour before the chicken is finished, spread honey all over it, sprinkle with paprika and oregano. Return to oven until cooked.

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• 100 GMs butter (4ozs)
• ½ cup firmly packed brown sugar
• 1 egg yolk
• 2 ½ cups plain white flour
• 1 tsp baking soda 1 Tbsp ground ginger
• 3 Tbsp MANUKA HONEY
• currants for eyes

Cream the butter and sugar until light and fluffy. Beat in the egg yolk well then slowly add the dry ingredients which have been sifted together.

Soften the honey either by microwaving for 30 seconds on HIGH (100% power) or in a small saucepan using low heat. Add to the other ingredients, mix well then knead lightly. Divide dough into two.

Roll dough out between two sheets of greaseproof paper and using a special gingerbread man cutter, cut out biscuits. Push two currants into the head to represent eyes. Lift onto lightly greased oven trays and bake in a moderate oven (180°C - 350°F) for 10-12 minutes. Cool on trays

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• 385ml can evaporated milk
• ½ cup VIPERS BUGLOSS HONEY
• ½ cup cocoa

Mix evaporated milk, honey and cocoa in a saucepan. Stir over medium heat until mixture comes to a boil and is smooth. Let it boil for three minutes stirring constantly. Remove from heat. Serve hot or cold. Delicious sauce for ice-cream

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• ¼ cup Dijon-style mustard
• 1 teaspoon dried tarragon, crushed,
• ¼cup KAMAHI HONEY
• 2 tablespoons white wine/vinegar
• 2 teaspoons olive oil
• Salt and Pepper to taste.

Combine mustard and tarragon in medium bowl: mix well. Gradually blend in honey. Whisk in vinegar and oil, mixing well. Add salt and pepper to taste. Serve with turkey or pork. Makes about ½ cup.

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• 2 sticks cinnamon
• 2 cups fruit juice
• 1 litre red wine 1
• cup brandy
• 2 tbsp VIPERS BUGLOSS HONEY
• pinch cloves
• pinch coriander
• a few mandarin segments

Combine everything in a pot or casserole dish. Simmer gently for 5 minutes. Sip and relax in front of the fire.

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• 1/2 cup soy sauce
• 3/4 cup NODDING THISTLE HONEY
• 3/4 cup tomato sauce
• 2 cloves crushed garlic

Mix all ingredients together. May marinate meat in this mix for 15 minutes but not really necessary. As the meat is grilling, baste with the mix regularly until cooked. Tastes great with kebabs too!!

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• ¼ cup KAMAHI HONEY
• ¼cup sugar
• 50 grams butter
• 1 egg
• 1 teaspoon baking soda
• 1 cup milk
• 1½cup self-raising flour
• pinch salt
• 3 Kiwifruit- peeled, cored and diced

Melt honey, sugar and butter together in a microwave on HIGH (100%) for 60 seconds. Beat in the egg then the soda until frothy. Add remaining ingredients and mix to just dampen dry ingredients. ¾ fill lightly greased muffin tins and bake in a preheated 200°C (390°F) oven for 15-20 minutes or until just cooked. Serve hot or cold split and buttered.

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• 1 Tbsp oil
• 2 Tbsp MANUKA HONEY
• 500gm boneless pork chops
• 500gm sliced mushrooms
• 3 spring onions sliced
• 1 stick sliced celery
• 2 medium green capsicums,sliced
• 1 "OXO" chicken stock cube
• ½ cup boiling water
• 2 tsp cornflour
• 1 tsp chopped ginger

Trim fat from Pork chops and slice into thin strips. Heat oil in wok or pan. Add pork and stir until it loses it's pink colour. Add vegetables and ginger and stir to cook through. Vegetables should still be crisp. Combine OXO cube and water. Add honey and cornstarch to stock. Pour over vegetables. Sir and cook until liquid in bottom of wok is thickened and vegetables and pork are nicely glazed. Serve with white rice.

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• 400g Rye Flour
• 7g baking powder
• ½ Tsp Bicarbonate of Soda
• ½ Tsp Ground Ginger (or ½ Tbsp Chopped Crystallized Ginger)
• 3 Heaped Tsp Mixed Spices (Cinnamon, Nutmeg, Mace, Cloves, Coriander, Cardamom)
• 75g Castor Sugar
• 250g KAMAHI HONEY
• 275ml water

Lodge a basin over a saucepan of hot water and melt the sugar with the honey. Dilute with water. Sift in remaining ingredients and stir well until mixture is smooth. Transfer to a greased cake tin and bake on 160°C for about 1½ hour

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• 1.5 kg piece corned beef
• 2tbsps THYME HONEY
• 1 onion halved and not peeled
• 1 orange quartered
• 1 bay leaf
• a few sprigs of fresh thyme
• 4 whole allspice (optional)

• 6 baby whole onions
• 2 carrots peeled and cut into baton lengths, about the size of your index finger
• 2 parsnips cut and peeled into 1cm slices on the angle
• 2 baby swede peeled and cut into rounds about ½ cm thick.
• 1 tbsp extra thyme honey
• 1 tbsp butter
• 1 tbsp chopped fresh thyme

Remove the saucepan from the heat and take out the orange, onion, bay leaf, thyme and allspice with a slotted spoon. Add the onions to the pan and cook for 10 minutes. Add the remaining vegetables and simmer for a further 15-20 minutes or until the vegetables are cooked. Remove the corned beef from the cooking water. Using a sharp knife cut a criss cross pattern on the fat. Spread with an extra tablespoon of thyme honey and place under a hot grill for 4-5 minutes until golden and crispy. Remove the vegetables and toss these with the butter, another tablespoon of honey (optional) and the chopped fresh thyme. Serve the corned beef sliced with the winter vegetables, creamy mashed potatoes with a smidgen of grated onion or chopped chives in them.

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